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Lentil and Vegetable Stew

Looking for a hearty, nutritious meal that's both budget-friendly and delicious? This Lentil and Vegetable Stew is exactly what you need. I've perfected this recipe over countless cold evenings, and it's become my go-to comfort food that's packed with protein and vegetables. The best part? It's incredibly forgiving and adaptable to whatever vegetables you have on hand.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8

Ingredients
  

  • 2 cups dried green or brown lentils rinsed
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 2 potatoes cubed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups fresh spinach optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
  • Add garlic and cook for another minute until fragrant.
  • Stir in cumin and paprika, letting the spices toast for 30 seconds.
  • Add lentils, potatoes, diced tomatoes, vegetable broth, and bay leaves.
  • Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and potatoes are tender.
  • Season with salt and pepper to taste.
  • If using spinach, stir it in during the last 2 minutes of cooking.